Mudar a clássica sala de aula pela cozinha, a carteira pela mesa de jantar; no lugar do lápis a colher-de-pau e no lugar do livro didático um caderno de receitas... O objetivo principal dessa dissertação é propor um curso de língua italiana por meio da culinária que permita ao aluno desenvolver as quatro habilidades lingüísticas de base ouvir, falar, ler e escrever em língua estrangeira nos parâmetros propostos pelo Quadro Europeu Comum de Referência para as Línguas. Para alcançar tal objetivo, o Capítulo I deste trabalho apresenta um breve panorama da culinária italiana, as influências e os sabores que contribuíram para a formação de uma cultura reconhecida mundialmente pela sua culinária. O Capítulo II analisa as teorias de ensino/ aprendizagem centradas no aluno, a didática da ação e a proposta do Quadro Europeu Comum de Referência para as Línguas. A partir da fundamentação teórica apresentada nos dois primeiros capítulos, foi levantada a hipótese de que o aluno brasileiro se identifica com a culinária italiana e essa constitui uma motivação muito válida na aquisição/ aprendizagem da língua italiana ainda na fase inicial de estudo. O Capitulo IIl apresenta o percurso de elaboração do curso: a análise dos livros didáticos, a definição dos objetivos e dos conteúdos e a sistematização das unidades didáticas. O quarto e último capítulo é dedicado à apresentação do curso experimental de italiano por meio da culinária. O curso foi realizado com estudantes de primeiro nível que encontraram na proposta uma oportunidade de conhecer melhor a cultura e os hábitos de um povo, e de adquirir/ aprender os conceitos fundamentais da língua italiana. Aqui é feita a descrição do curso, são apresentadas algumas constatações diante da experiência e os resultados de sua aplicação. As conclusões que seguem a / Swapping the traditional classroom for the kitchen, the desk for the dinner table; instead of the pencil, the wooden spoon, and rather than a Book of Italian, a recipe book... This essay main intention is to propose an Italian as a Foreign Language Course by cooking, while favoring students to develop the four basic skills- speaking, listening, reading and writing in another languageaccording to the Council of Europe Common European Framework. In order to achieve its objective, Chapter I presents an overall sight of the Italian Culinary Arts, with the influences and flavors that helped shape the culture of a country, world widely recognized for its Cuisine. Chapter II analyses the student based teaching/ learning theories, the didactic method and the Council of Europe Common European Framework specifications. From that theoretical background, presented in both previous chapters, the hypothesis that Brazilian students have a connection with the Italian Cuisine has been stated, therefore being a valuable motivation in acquisition/ absorption of the Italian language even in first levels of knowledge. Chapter III explains the sequence for the course preparation: the analysis of the tuition books, definitions of goals and contents and its partition into teaching units. The fourth and last chapter is exclusive for the presentation of experimental cooking classes where Italian as a Foreign Language was taught using the Italian Gastronomy. The subjects were first-level students who, through such proposal, came upon the opportunity of knowing more about the culture and habits of a countrys population, besides gaining basic understanding of the Italian language. It presents the description of those classes, some remarks arisen from the experience and its results. Its following conclusions attest the theory that learning with pleasure always works well.

Submitted by Geandra Rodrigues (geandrar@gmail.com) on 2018-04-03T18:10:27Z No. of bitstreams: 1 renatamartinsfogaca.pdf: 4940766 bytes, checksum: 0fc20f440308cef8d7c5a5225c7c16b4 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2018-04-03T18:44:41Z (GMT) No. of bitstreams: 1 renatamartinsfogaca.pdf: 4940766 bytes, checksum: 0fc20f440308cef8d7c5a5225c7c16b4 (MD5) / Made available in DSpace on 2018-04-03T18:44:41Z (GMT). No. of bitstreams: 1 renatamartinsfogaca.pdf: 4940766 bytes, checksum: 0fc20f440308cef8d7c5a5225c7c16b4 (MD5) Previous issue date: 2015-06-01 / PROQUALI (UFJF) / A proposta desta dissertação é analisar a estrutura e o estilo da escrita da cronista Nina Horta a partir da primeira publicação no Jornal Folha de São Paulo até a coletânea de suas crônicas publicadas no período de 1987 a 1995 e reunidas no livro Não é sopa: crônicas e receitas de comida, da editora Companhia das Letras. A relação entre a literatura e a gastronomia presente no livro se estrutura a partir da constatação de que se alimentar faz parte do cotidiano das pessoas, e este, por sua vez, é uma forma de alimento para a crônica. Para lograr tal objetivo, será realizado um histórico da crônica, apresentando sua trajetória e sua importância no Brasil e sua ligação com o jornal. Buscar-se-á estabelecer as transformações realizadas na tradicional coluna de culinária por Nina Horta a fim de aproximá-la da crônica. Pretende-se, também, mapear a forma com que a autora relaciona fatos e situações rotineiras a que todo ser humano está sujeito ao resgate e ao registro da memória coletiva. Para a pesquisa, os fundamentos teóricos sobre a crônica serão baseados em Antonio Candido, Jorge de Sá e Joaquim Ferreira dos Santos. Walter Benjamim, Maurice Halbwachs e Pierre Nora serão alguns dos teóricos estudados na busca de uma aproximação da memória coletiva. / This dissertations aims to analyze the structure and writing style of the writer Nina Horta, from her first publication in the newspaper Folha de São Paulo to her book Não é sopa: crônicas e receitas de comida, by the publisher Companhia das Letras. The relationship between literature and gastronomy found in the book is based on the conclusion that feeding is a part of people’s routine – which is, for its part, a source of inspiration for the short stories themselves. In order to achieve such purpose, we will outline a history of the short story, presenting its development and importance in Brazil, as well as its connection to newspapers. We will try to establish the transformations which happened in Nina Horta’s traditional cooking column, so as to bring it closer to the short story genre. We also intend to map the way the author connects usual facts and situations, to which everyone is subject, to the recovery and record of collective memory. For the research, the theoretical foundations about short stories will be based on Antonio Candido, Jorge de Sá and Joaquim Ferreira dos Santos. Walter Benjamim, Maurice Halbwachs and Pierre Nora will be some of the theoreticians studied in order to approach the concept of collective memory.

Made available in DSpace on 2014-08-20T13:46:36Z (GMT). No. of bitstreams: 1 Carolina_Vergara_Rodrigues_Dissertacao.pdf: 1680080 bytes, checksum: e1bb49aa6d43b088c4a3ec32337b7eec (MD5) Previous issue date: 2012-01-19 / The growing and current mobilization of black identities in the Black Atlantic has been stimulated by elements, objects and practices that results from are ne wed construction of black culture. Above all, is concerned black references non-traditional related to modernity. Given this statement and its reverberation in more remote areas and regions of the Black Atlantic, the focus of analysis is proposed in this work shows the process of building the blackness of a group of black women from southern Brazil. In the course of the text, we have identified and problematize the elements deployed in affirmation of blackness. Giving special attention to the food sand dishes played by the group of women who have been classified as african gastronomy-among them the "vatapa gaucho fashion" and the quibebe . In parallel, thestudy describes the emergence and consolidation of the black movement and the basics struggle anti-racist site, both linked within the path of militancy of these women-pastoral agents black / A crescente e atual mobilização de identidades negras no Atlântico Negro tem sido estimulada por elementos, objetos e práticas que partem de uma construção renovada da cultura negra. Tratam-se, sobretudo, de referências negras não-tradicionais relacionadas à modernidade. Tendo em vista esta assertiva e sua reverberação nas zonas e regiões mais longínquas do Atlântico Negro,o foco da análise a que se propõe este trabalho evidencia o processo de construção da negritude de um grupo de mulheres negras do extremo sul do Brasil. No decorrer do texto, identificamos e problematizamos os elementos mobilizados na afirmação da negritude. É dada especial atenção às comidas e pratos reproduzidos pelo grupode mulheres observado, que vêm sendo classificados como gastronomia afro entre estes, o vatapá à moda gaúcha e o quibebe. Em paralelo, o estudo descreve a emergência e consolidação do movimento negro e as bases da luta anti-racista local, ambos vinculados à trajetória de militância destas mulheres agentes de pastoral negras

Expressions culturelles en vogue parmi les jeunes adultes (25-35 ans) issus des milieux privilégiés, la haute gastronomie à base péruvienne et les fêtes de musique électronique se sont fait rapidement une place centrale dans l’offre de loisirs culturels de la ville de Lima. L’analyse de la construction sociale du prestige autour de ces activités mondialisées révèle que, bien que la valeur accordée à ces pratiques puisse être éphémère dans la mesure où il s’agit de champs culturels traversés par des effets de mode, elle est pourtant fondée sur des mécanismes de distinction sociale faisant appel à des significations profondément enracinées dans la société péruvienne. Une immersion dans ces milieux « exclusifs « et « branchés « montre que ces mécanismes, très subtiles et fortement articulés à des logiques marchandes, véhiculent des valeurs et des attitudes contribuant à la construction (ou reconstruction) de la « culture bourgeoise liménienne » / Popular cultural expressions among young adults (25-35 years old) from privileged social groups, Peruvian-based high gastronomy and electronic music parties have quickly obtained a central place in the offer of cultural leisure activities of the city of Lima. The analysis of the social construction of reputation around these globalized activities reveals that, although the value granted to these practices may be short-lived as far as it is about cultural fields crossed by fashion effects, it is nevertheless founded on mechanisms of social distinction appealing to meanings firmly implanted in the Peruvian society. An immersion in these « exclusive » and « trendy » circles demonstrates that these mechanisms, very subtle and strongly articulated with trade logics, convey values and attitudes contributing to the construction (or reconstruction) of « Lima’s bourgeois culture ».

After years of boom, Brazil will experience a recession this year. There was a significant imbalance in recent years from a budgetary point of view, inflation and foreign exchange. Protectionist Brazilian policy don't support foreign trade. Therefore consumers in the current recessive market environment are more willing to work with so-called collaborative consumption, even though Brazil is a country with one of the highest crime rate and the level of trust of consumers is lower than in other countries. Sharing economy pioneer offering short-term accommodation Airbnb used FIFA World Cup to bring sharing economy to Brazil and before the Olympic Games in Rio de Janeiro the company is booming. The collaborative economy projects spread the values and culture of sharing and collaboration in other Brazilian cities. At the same time worldwide service, Uber (mobile-app-based transportation network) was banned from the country. This Master's thesis aims to analyze the cultural and legal environment in the frame of sharing economy in Brazil, in the field of gastronomy. Could the concept of home restaurants, so called "meal sharing", which is currently spreading in developed countries, work in Brazil?

This Master's Thesis focuses on the elaboration of a business plan, the specific goal is to create a business plan intended to establish a restaurant in Kolin, whose vision is to provide services in the field of traditional Czech cuisine. Another goal of this work is to assess the viability of such a project. The work is divided into two main parts. The first - the theoretical part describes the structure of a business plan including specificity of small and medium-sized companies. The second - the practical part applies the theoretical part to the real establishment of restaurant. Great attention is paid to the financial plan and the related verification whether such an enterprise could prosper in the long term.

The aim of this thesis is to characterize Argentinian gastronomy with emphasis on regional differences and also to ascertain a situation of representation of Argentinian gastronomy in Prague. The thesis is divided into six chapters where the first two chapters deal with the theoretical background, namely the importance of tourism and gastronomy and their mutual relationship and also a description of the locality of Argentina from the point of view of geographical, demographical, historical and economic. The third chapter is already devoted to Argentinian gastronomy: it contains characteristics of Argentina, a description of way of eating of Argentinians, a list of the most typical Argentinean dishes and beverages and an overview of selected culturally gastronomic attractions in the country. The following chapter characterizes Argentinian gastronomic regions with emphasis on their geographical and gastronomic differences. The fifth chapter analyzes representation of Argentinian gastronomy in Prague and compares in detail five selected Prague establishments that focus on Argentinian gastronomy. The last part summarizes the findings, draws conclusions and gives recommendations to improve the situation.

Inicialmente é apresentado o resgate teórico e documental sobre o tema Patrimônio Cultural de Natureza Imaterial, foco da dissertação. Seguindo as ideias da Convenção para a Salvaguarda do Patrimônio Imaterial da UNESCO e o método de pesquisa proposto pelo IPHAN no Inventário Nacional de Referências Culturais INRC, optou-se por investigar se o Agnolini, como manifestação da gastronomia da Região de Colonização Italiana, na Serra Gaúcha, RS, Brasil, poderia ser caracterizado como referência cultural imaterial nos termos do INRC. Diante dessa problemática, os métodos utilizados no processo foram a pesquisa bibliográfica e documental, as técnicas da etnografia e história oral e a aplicação do questionário sobre ofícios e modos de fazer do INRC. A base epistemológica das discussões é a Antropologia seguindo a luz da interpretação. A pesquisa propõe a inserção do patrimônio cultural imaterial nos estudos Turísticos, em particular no Turismo Cultural. / Initially we present the theoretical and documental rescue on the Cultural Heritage of Intangible Nature that is the focus of the dissertation. Following the ideas of the Convention for the Safeguarding of the Intangible Cultural Heritage of UNESCO and the research method proposed by IPHAN of the Inventário Nacional de Referências Culturais INRC. We chose to investigate whether Agnolini, as manifestation of the gastronomy of the Italian Colonization Region in Serra Gaúcha, RS, Brazil, could be characterized as intangible cultural reference in terms of INRC. Thus the methods used in the process were bibliographic and documental research, the technique of ethnography and oral history and the application of a questionnaire about crafts and ways of making , as suggested by the INRC. The epistemological basis of the discussions is the Anthropology following the light of the interpretation. The research proposes the insertion of the intangible cultural heritage in Tourism studies particularly in the Cultural Tourism.

El presente plan de negocios sustenta la creación de la agencia de comunicación estratégica A Punto, cuya misión es brindar asesoría a pequeñas y medianas empresas del sector gastronómico, así como a sus dueños y chefs, para potenciar sus marcas y crear planes de comunicación con los cuales destacar en el competitivo mercado de las redes sociales. La pandemia cerró la economía peruana por varios meses y varios sectores económicos pagaron las consecuencias. Junto con el de turismo, el gastronómico fue, no cabe duda, uno de los más golpeados. Sin embargo, esta crisis evidenció también las posibilidades y beneficios que la comunicación estratégica y el marketing digital tienen para el desarrollo de un negocio que debe saber cómo posicionarse en redes sociales. A Punto propone una estrategia diferenciadora, pues no existe ninguna agencia de marketing digital en el mercado dedicada al sector de la gastronomía, ello pese a que en la actualidad unos 150 mil negocios dedicados a ello operan en el país. Nuestro modelo de negocio ancla su propuesta de valor en el conocimiento de la comunicación como herramienta para hacer crecer una empresa, a partir del diagnóstico, la planificación de estrategias y el acompañamiento del cliente en el desarrollo y evaluación de las mismas; todo alineado, y enfocado, en el mundo de los fogones. Basados en un sondeo de mercado, nuestra investigación halló los aspectos que las organizaciones, dueños y cocineros identifican como necesidades de comunicación. Nos hemos apoyado también en la visión de estrategas y consultores de comunicación con experiencia en el rubro de la restauración, con quienes nos acercamos a la realidad, retos y oportunidades de la consultoría especializada en gastronomía. Los resultados del trabajo nos permiten concluir que el modelo es viable con un prometedor crecimiento en los siguientes años. / This business plan upholds establishing of A Punto, an strategic communication agency whose mission is providing consultancy to small business and medium-sized companies in the gastronomic sector, as well as business’s owners and entrepreneurs chefs, in order to boosting brands and creating communication plans with which ones to stand out in the competitive social media market. The Covid19 pandemic closed the Peruvian economy for several months and many economic sectors were affected. Along with tourism, gastronomy was, certainly, one of the hardest hit. However, this crisis also evidenced the possibilities and benefits that strategic communication and digital marketing to develop business and knowing how take position on social networks. A Punto proposes a differentiation strategy, since there is no a digital marketing agency in the Peruvian market specialized in gastronomy sector, despite the fact that currently some 150 thousand gastronomic businesses operate in our country. Our business model holds its value proposition in the knowledge of communication as a tool to growing company, focused in on diagnosis, planning of strategies and accompanying to client in their development and evaluation; everything lined and focused in the world of stoves. Based in a market survey, our investigation found out the aspects which companies, business’s owners and entrepreneurs chefs identify as communication needs. We have also relied on the vision of communication strategists and specialized consultants with experience in the restaurant industry, with whom we get closer to the reality, challenges and opportunities of gastronomy consulting. The results of this investigation allow us to conclude that the model is viable with promising growth in the following years. / Trabajo de investigación

El negocio de la gastronomía a través de los años ha ido cambiando y adaptándose a las nuevas necesidades de los consumidores. La gastronomía se ha reinventado y es sector es uno de los más grandes y sigue creciendo mundialmente. Un nuevo concepto en la restauración que ha surgido es el del gastrobar, que tiene mucha popularidad hoy en día, sobre todo en Europa, donde el término es utilizado con mayor frecuencia y sobre todo donde el concepto está más desarrollado, contando con propuestas reconocidas por los consumidores. El gastrobar acerca la alta gastronomía a todo tipo de cliente, permitiendo que sea más accesible a todo público y ofreciendo una cocina moderna, creativa e original. Sin embargo, el término gastrobar no ha sido plenamente definido pese a que este tipo de negocio ya está siendo implementado en diferentes partes del mundo. Por ello, resulta necesario establecer o precisar qué es exactamente un servicio de alimentos y bebidas tipo gastrobar y las características principales de este tipo de negocio. Es por ello que mediante esta investigación se sistematiza y analiza la información disponible sobre el concepto y las características de un gastrobar, incluyendo sus beneficios y cualidades. Para ello la metodología utilizada en este caso es la revisión de literatura con enfoque integrador. / Over the years, the gastronomy business has been changing and adapting to the new needs of consumers. Gastronomy has reinvented itself and this sector is one of the largest and continues to grow worldwide. A new concept in the restoration that has emerged is the gastrobar, which is very popular today, especially in Europe, where the term is used more frequently and especially where the concept is more developed, with proposals recognized by the consumers. The gastrobar brings haute cuisine to all types of customers, making it more accessible to all public and offering modern, creative and original cuisine. However, the term gastrobar has not been fully defined despite the fact that this type of business is already being implemented in different parts of the world. Therefore, it is necessary to establish or specify what exactly a gastrobar-type food and beverage service is and the main characteristics of this type of business. That is why this research systematizes and analyzes the information available on the concept and characteristics of a gastrobar, including its benefits and qualities. For this, the methodology used in this case is the literature review with an integrative approach. / Trabajo de investigación